CONGRATS Stephanie MCDONALD! it is a big accomplishment 🙂
here’s a picture of margarita cupcakes by request and a picture from graduation day! (ignore my closed eyes)
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
3 limes, zested and juiced
1/2 tsp vanilla
1 cup buttermilk
1/4 cup tequila (or half tequila/half orange liqueur, optional)
Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at at time, mixing thoroughly before adding the next one.Add lime zest and lime juice. Add vanilla.
Turn mixer to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated. Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point.
Allow cupcakes to cool completely in the pans before removing. While the cupcakes are still warm, brush the tops with tequila or tequila/orange mixture if desired. http://tideandthyme.com/margarita-cupcakes/
1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 – 3 cups confectioners’ sugar
1 1/2 tablespoons freshly squeezed lime juice
1-2 tablespoons tequila
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add 2 3/4 cups confectioners’ sugar a little at a time until completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the lime juice, 1 tablespoon of tequila and the salt. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. Taste the frosting and decide if you want to add the remaining tablespoon of tequila. If so, beat to incorporate. If you want a slightly firmer consistency for piping, add the remaining 1/4 cup confectioners’ sugar to the frosting.